Coke Gammon with Maple and Mustard Glaze

Cola Gammon with Maple and Mustard Glaze

This blog post is long overdue. In fact, I meant to write this post shortly after Easter this year. It's been sitting in my to-do list since then. Oh well, rather late than never!

For our family Christmas last year I made roast gammon, but Hannah and I wanted to make it a little more like the gammon she grew up with. Then I heard a weird story: instead of boiling your gammon in water, boil it in cola. Apparently the acid in the cola helps to break down the gammon a little and make it that much more tender. We loved the Christmas gammon so much, we decided to make it for Easter again.

Hannah found two recipes online which I used as the base of mine. One was a normal maple and mustard glaze recipe, the other included the cola.

Another reason for writing this recipe (other than the gammon comes out amazingly awesome) is because I'm tired of reading recipes where the writer assumes that you know everything there is to know about this subject. Hello, I wouldn't be using your recipe if I knew how to make gammon.

Often recipes call for exact amounts or weights, and with the gammon we get in the shops, that is unlikely to happen. Hannah found instructions on how long you need to cook the gammon according to its weight, and I've included it below.

Ingredients

For the gammon:

  • 2 litres of cola (any brand will do, though I used Coca Cola because they had a special on at the time)
  • Piece of boneless gammon (any weight will do, presuming it'll fit in your pot)
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 25 whole cloves

For the glaze:

  • 200ml maple syrup
  • 2 tbsp coarse-grain mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce

Method

  1. Put the gammon in a very large pot and cover with cola. The cola needs to completely cover the gammon. If it doesn't, you need more cola, or you can just top it up with water.
  2. Add the spices and bay leaves
  3. Bring to the boil, then turn down and simmer for 20 mins per 450g plus 20 minutes at the end
  4. Scoop off any scum that rises to the top every now and then
  5. Carefully pour the liquid away, then let the ham cool a little
  6. Heat the oven to 190°C
  7. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat
  8. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham
  9. Mix the glaze ingredients in a jug
  10. Pour half over the fat, roast for 15 mins
  11. Pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes
  12. Turn the pan around a few times during cooking so the fat colours evenly
  13. Remove from the oven and allow to rest for 15 mins before carving

We had roasted  vegetables, homemade rolls, and green salad with our gammon over Easter.

And that's about it. Enjoy!